Jeane J Kirkpatricks Paella Recipe

This recipe represents project cookery and 40 years of gleaned wisdom. According to Jeane J. Kirkpatrick's son, John, his mother would interview chefs and restaurant personnel about paella whenever the Kirkpatrick family traveled to Spain.
Read more Being single, I have not personally tried this... but it sounded so good I wanted to put it out there for those who have large broods to feed. Enjoy, and let me know how this works out.
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How to make it

Line a rimmed baking sheet with paper towels and place near the stove.

In a large paella pan, roasting pan or wide, ovenproof skillet over medium-high heat, cook the sausage until it has browned and almost cooked through.

Transfer to the paper towel-lined baking sheet and brown the lean pork, chicken and salt pork, working in batches, if necessary, and stirring occasionally; transfer each batch to drain on the paper towel.

This should take about 35 minutes' total cooking time.

Cut the browned sausages into 1/2 -inch rounds.

Reduce the heat to medium and add the onions, bell pepper, minced garlic, mushrooms and tomatoes to the drippings in the pan.

Cook, stirring occasionally, for 20 to 25 minutes or until the onions and bell pepper are tender. Add a tablespoon of oil, if necessary, to keep the vegetables from sticking to the bottom of the pan.

In a separate large skillet over medium heat, heat 1/4 cup of olive oil until it is almost smoking. Add the rice, stirring until it is well coated. Cook for about 5 minutes, just until golden. Set aside.

(If you wish to cook the paella in the oven, at this point, position an oven rack at the lowest setting and preheat to 425 degrees.)

In a medium saucepan over medium-high heat, combine the water, saffron, hot pepper sauce, turmeric and cumin, stirring to combine.

Bring to a boil, then immediately add to the rice mixture, stirring gently to combine.

Transfer the sauce-rice mixture to the paella pan and add the sausage, pork and chicken pieces to the pan.

Gently fold in the peas, artichoke hearts, shrimp, squid and lobster.

Cover tightly with aluminum foil and cook for 30 minutes over medium heat, or cover in the same manner and bake for about 45 minutes. (Check doneness after 20 minutes for either cooking method.)

When the paella is done, the rice should be tender but not mushy, and the seafood should be cooked through.

Set aside and cover loosely to keep warm.

Scrub and clean the clams and/or mussels. Place in an ovenproof pan and add the white wine and crushed garlic, stirring to combine.

Bake for 4 to 6 minutes or until the shells open up; discard any that have not opened. Arrange around the sides of the paella.

Dave, while I have never made a paella, this looks good. I agree with krumkake that this is probably done on a cold weekend (maybe Superbowl?)I've bookmarked to try and I'll let you know how it turns out.

I would love to make a good paella, and while this looks like a "lengthy" process, it also looks like a flavor masterpiece...have saved for that long winter weekend when there is nothing better to do than make a good meal and drink some wine (roja, of course)!

The Rating

Dave, while I have never made a paella, this looks good. I agree with krumkake that this is probably done on a cold weekend (maybe Superbowl?)I've bookmarked to try and I'll let you know how it turns out.